THE sun is shining, the mercury has risen and barbecue season is in full swing.
Whether you like portable, gas, coal or wood, it’s time to cook over fire and eat dinner outdoors.
GettyBurnt sausages can be a major health hazard[/caption]
But just how healthy is your barbecued burger or your scorched sausage when it’s done over flames? And how safe is it to be that close to such heat?
Barbecues account for around 1,800 accident and emergency visits annually; 800 of those are burn related injuries with 200 involving cuts on sharp objects like knives, according to the Royal Society for the Prevention of Accidents.
Opting for a picnic over a barbecue could be better for your long term health too.
Those kebabs and chicken wings might be delicious, but from cancer to arthritis, there are plenty of reasons why swerving the BBQ could benefit your health…
1. ACHES AND PAINS
FIRING up the grill could contribute to arthritis, according to the National Health and Nutrition Examination Survey, published in the British Medical Journal Open.
Researchers found that people with the highest levels of polycyclic aromatic hydrocarbons – compounds found in the fumes given off by barbecues, gas cookers and cigarette smoke – are more likely to develop rheumatoid arthritis.
2. CANCER WORRY
WHETHER intentionally or accidentally singed, the crispy ends of barbecued meats might be the tastiest, but they could also cause cancer.
Nutritionist Kim Pearson (kim-pearson.com), says: “There have been multiple studies which suggest eating those crispy chicken wings or that seared steak could be causing cancer.
“The World Health Organisation have classified acrylamide – the chemical found in the charred edges of cooked meat – as a possible risk to human health and the International Agency for Research on Cancer also consider it a ‘probable human carcinogen’.
“The chemical only occurs during high temperature cooking, like the heat used on barbecues.
“Studies have linked the consumption of grilled meats, like those found on a barbecue, to a host of cancers including breast, colon, prostate, stomach and pancreatic.
“One study, from University of Minnesota School of Public Health, found eating charred meat frequently could increase pancreatic cancer risk by up to 60 per cent.”
3. WRINKLE IN TIME
FORGET squinting as the smoke from the barbecue changes direction mid-sausage sizzle.
Kim says compounds called advanced glycation end products, or AGEs, emitted during grilling, aren’t good for us.
She explains: “AGEs are produced when all foods are cooked but occur in bigger quantities when they’re burned.
“In small quantities, our body neutralises AGEs, but in large quantities they cause a process called ‘cross linking’ which damages proteins and is linked to ageing and disease.
“Cross linking causes collagen to stiffen and lose elasticity, but it’s also been linked to osteoporosis and reduced fertility.”
4. SKIN DEEP
WHILE carcinogenic foods – those which cause cancer – can often be found on a barbecue, it’s not just what we eat from the grill that can cause harm.
Barbecuing produces huge amounts of polycyclic aromatic hydrocarbons, or PAHs.
Studies have found these can cause respiratory conditions like asthma and even DNA mutations.
A study in Environmental Science & Technology found skin absorbs PAHs.
Urine samples from study volunteers were analysed after they’d been present at a barbecue and researchers found diet accounted for the largest PAH exposure, but skin was the second-highest exposure route.
5. CLEAN WITH CAUTION
SOME BBQ aficionados insist on using fire to burn their grill clean, but it turns out using a metal or wire bristled brush to tidy up your barbecue carries its own risk.
A new study conducted at the University of Missouri School of Medicine found more than 1,600 injuries from wire-bristle grill brushes were reported in a 12 year period from 2002 to 2014.
6. HOLD YOUR BREATH
RESEARCHERS from the University of California discovered a diesel engine lorry would have to drive approximately 150 miles on a motorway at an average speed to emit the same mass particle air pollutants as those caused by cooking just a single burger.
Poor air quality has been linked to conditions including asthma, emphysema and chronic obstructive pulmonary disease.
7. SICK OF IT
WITH 2.4 million cases of food poisoning happening annually in Britain – and with figures peaking in summer months according to the Food Standards Agency – our barbies are a major stomach issue culprit.
Kim says: “Meat not being cooked through is a huge issue, as is using the same utensils for raw and cooked meat.
“Having the food you’ll be cooking on the barbecue sitting in the sunshine before you cook it can start to cause bacteria.
“Even not washing hands between preparation and service could be a culprit.
“To steer clear of food poisoning, make sure you read storage and cooking labels properly, keep everything refrigerated, wash hands thoroughly and frequently, make sure you don’t use the same fork or tongs on raw and cooked food, and keep the oven on in case anything needs to finish cooking in there.”
8. DRINK UP
WE only tend to fire up the barbie when the weather hots up, which comes with its own issues – as does the heat your BBQ is pumping out.
Kim says: “Cold beer or wine often goes hand in hand with lighting the barbecue, but we tend to drink more when we’re hot and if alcohol is what’s in your hand, that’s what you’re going to drink.
“Not only does alcohol consumed in the sunshine contribute to dehydration because it’s a diuretic, which means it gets rid of more fluid in the body than it puts in.
“It’s also common to feel the effects of alcohol more when you’re in direct sunshine or are warm – and barbecues can have temperatures of up to 400 degrees celsius when they’re first lit.
“Make sure every second drink is a glass of water or a soft drink to reduce the risk of dehydration on hot, sunny, barbecue days.”
9. FEEL THE BURN
ACCORDING to Government Consumer Safety Research, there are around 583 A&E visits caused by barbecue burns every year in the UK.
Around 80 per cent of the severe injuries involve five or more days in hospital or a hospital transfer to a specialist burns unit.
60 per cent of accidents involve accelerants like methylated spirits and accidents and burns caused by barbecues are increasing in frequency and severity.
Keeping children and the elderly away from barbecues, not using accelerants and using long handled utensils can reduce the risk of burns occurring.
If someone is burnt, St John Ambulance says to cool the burn as quickly as possible, holding the area under cold running water for 20 minutes or until cooled.
Remove clothing and jewellery from the area – unless stuck to the burn – and cover the burn loosely with clingfilm, treating pain with paracetamol or ibuprofen.
The NHS says to seek medical help if the burn is bigger than the size of the patient’s hand, or is affecting the face, neck, hands, feet, any joints, or genitals.